Ingredients
1 lb carrots
2 ears corn-on-the-cob or
1 . 2 cups corn kernels
1 bunch sage or basil leaves
1 red or green bell pepper
1 . halved, seeded & sliced
1/2 tsp red chili flakes
1/3 cup vegetable oil
1/4 cup red wine vinegar
1 1/2 tsp sugar
1/4 tsp thyme, crushed
1/4 tsp rosemary, crushed
1/4 tsp black pepper
1 can black, red, kidney or pinto
1 . beans, 15oz, drained
1 salad greens or sage leaves
1 paprika
Directions
Trim the carrots and cut into narrow, short sticks. Remove the husks
from the corn and with a large knife, cut the raw kernels from the
cob. Hold the sage leaves together in a clump and finely slice
crosswise to get a measure of 1/4 cup, packed. Combine the carrots,
corn, sage, bell pepper and chili flakes in a bowl.
For the dressing, combine the oil, vinegar, sugar, thyme, rosemary and
pepper in a jar. Shake well. Toss the beans with 2 Tbsp dressing.
Toss the remaining dressing with the carrot salad. Spoon the carrot
salad into the center of the dinner plates with the bean salad
alongside. Trim each plate with a few green or sage leaves.
Nutritional Information per serving: 360 calories, 15g fat, 164mg
sodium, 52g carbohydrates, no cholesterol
** Fort Worth Star Telegram - Food section - 9 August
1995 ** Posted by The WEE Scot -- Paul MacGregor
Servings: 4 servings
Corn Dance Carrot Salad Recipe brought to you by Recipe Ideas
Categories: Salad; Vegetable
The History of Recipes
Written recipes as an idea can be observed far back into the distant past, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, mostly, these early records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered, according to experts is a series of stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a man called Apicius assembled some documents detailing recipes prepared by the Romans. He tells us how the roman meals were divided into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. This early Roman chef describes how the cooks of Roman times were skilled in the use of many different spices and herbs, including many that are still in use today like bay, fennel and asafoetida. For the centuries that followed, the powerful families of Europe competed to lay on the most extravagent banquests, and consequentially the best chefs and their recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. By the time we get to the 20th century, recipe publications were highly popular as a result of better eduction, people having increased spare time and disposable income. |
We hope you enjoy this Corn Dance Carrot Salad recipe.
